Salted herby roast parsnips
Prep:
5 mins
Cook:
40 mins
These delicious roast parsnips with salt add a light side to the table and go well with any main dish.
1kg parsnips, peeled and sliced into batons
3 tbsp rapeseed oil
Large knob of butter
1 tsp salt
1 tsp dried rosemary
Preheat the oven to 220°C / 425°F / Gas mark 7.
Boil for 5 minutes, then drain well and leave to steam-dry for a few minutes.
Meanwhile, pour the oil into a shallow roasting tin or a lined baking tray and heat in the oven for 3 minutes.
Remove the tin/tray from the oven and carefully add the parsnips to the hot oil.
Turn them to coat, and make sure they are evenly spread.
Roast for 30-35 minutes or until golden and crisp, turning them halfway through the cooking time adding the butter, salt and dried herbs.
Serves
6
Preparation Time
5 minutes
Cooking Time
40 minutes
Main ingredients
Dairy, Vegetables, Oil
Recipe Type
Side Dish
Special Info
Vegetarian
Level of Difficulty
Easy
